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Cantonese Shumai recipe 烧卖 in 3 simple steps

Shumai 烧卖 is the well-known Dim Sum along with barbecue pork bun 叉烧包, and shrimp dumpling 虾饺. The quality of these “Cantonese Big Three” Dim Sum is often used as the golden rule to gauge the standard of a Dim Sum restaurant.

Shumai remains my favorite Dim Sum through the years. My mother-in-law loved to make a large tray of Shumai at home. She used a large metal round tray to hold the Shumai instead of the bamboo steamer because she wanted to make as many Shumai as possible for everyone in the family to enjoy.  Her Cantonese Shumai is made with chop shrimps and pork, which I still remember vividly until today.

She never documented the recipe, so I have to figure out the quantity and ingredients myself. In the end, I have developed the shumai recipe exactly what I want and share it with you in this article.

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Learn how to make Shumai 烧卖 at home.  Shumai is one most famous dim sum best enjoy with a pot of bottomless Chinese tea.

Step-by-step: How to make Cantonese shumai

1. Preparing the filling

  • Pork is the main ingredient for the filling. Adding some pork fat to the lean pork can make the filling more juicy and flavorful. I use pork belly, which contains a certain amount of fat, which is ideal for this purpose.
  • Soak the dried Chinese mushroom in water. When the mushrooms turn soft, cut them into small dice.
  • Remove the shell of the shrimp, clean, and devein. Marinate the shrimp meat with one teaspoon of salt and one teaspoon of baking soda for 5 minutes. Wash away the salt and baking soda under running water until the water runs clear. Place them in a colander to drain out as much water as possible.
  • Combine the pork, mushrooms, and shrimp in a large bowl. Add all the ground white pepper, Shaoxing wine, sesame oil, sugar, oyster sauce, cornflour, and salt.
  • Lift the filling and throw it back to the bowl repeatedly for five minutes. The filling texture will change from a wet and loose mixture into a sticky and firm mass, which looks like a meatloaf or burger patty.
  • You may use the store-bought ground pork (絞肉), but the texture and mouth-feel would be the same if you cut the meat into tiny pieces (切肉).  To do this, keep the pork belly in the freezer until half-frozen, then slice it to 2mm (1/8 inch) thick. Cut the slices into strips, the tiny dice. (For simplicity, use the food processor (in pulse mode) to mince the pork and prawns. But cut it manually is still the best way) 
  • Chicken powder (similar to chicken bouillon cube) is not necessarily based on my recipe testing result, which I intentionally omitted  (I know many restaurants use it!).
  • Prawns in Shumai should be crunchy. Marinating the shrimp with salt and baking soda for a few minutes will make the shrimp meat more crunchy.
  • Then wash the prawns under running water until the water runs clear.
  • Throwing the filling repeatedly back to the bowl is the traditional method to make the shrimps and meat mixture more firm and springy.

2. Wrap the shumai 

  • After mixing the filling, leave it in the refrigerator for an hour until it firms up. It is easier to wrap the Shumai with chilled filling.
  • Cut off the four corners of the square wonton wrapper to make it roughly a circle.
  • Place 18g (2/3 oz) of filling on the wonton wrapper. This amount is for the wrapper that I use, which is 8cm (3 inches) in diameter.
  • Rotate the Shumai and squeeze it at the waist. Press down the meat with a metal spoon to level it.
  • If the fold of the Shumai skin is protruded out to the sides, you can use some water to seal up the fold.
  • Flatten the base of the Shumai so that it can sit steadily on the steamer.
  • If you use wonton skin to make Shumai, use the extra-thin skin and avoid using dry-out skin. Thick wonton skin will result in sub-quality Shumai with tough skin.
  • Make sure to press the meat down so that there is no space inside the shumai, and the filling is stuck securely onto the wrapper.  Otherwise, the shumai may fall apart during steaming.

3. Steam the shumai 

  • Place a piece of baking paper into the dim sum steamer.  I use non-stick baking paper, so there is no worry that the shumai will stick onto the paper. Otherwise, you may apply a thin layer of oil to it.
  • Place the shumai on the baking paper, with a small gap in between.
  • Steam over high heat, lid on for 8 minutes.
  • You can freeze the Shumai if you do not intend to steam it immediately. The frozen shumai can be steamed directly without defrosting.  However, you need to increase the steaming duration to 10 minutes.
Freshly wrapped shumai (before steaming)
Freshly wrapped shumai (before steaming)

When I was young, my father would bring my family to a Dim Sum restaurant for breakfast. The restaurant was busy and bustling. I watched the old lady maneuvered the Dim Sum Cart through the tight space between the rickety tables, calling out Shumai and Har Gau she served. Gossipy old women dominated the conversation with her shrill voice, and a well-dressed gentleman reading the newspaper and sipping his Pu-erh tea quietly. There are full of people who enjoy Yum Cha (tea drinking) for breakfast savor the delicate flavor of an array of delicious Dim Sum.

For me, I just wanted to indulge in the heavenly Shumai, barbecue pork bun, and shrimp dumplings.

The origin of Shumai

The Shumai recipes I referred to are all Cantonese-style Shumai. Although this version of Shumai has become world-renowned, Shumai is originated from Inner Mongolia of China. The recipe of this delicacy has passed down since the Ming dynasty and brought to other regions of China. The original shumai from Inner Mongolia is filled with meat (lamb) and vegetables but has evolved to become the current recipes widespread in Southern Chian and Hong Kong

How to store shumai

If you intend to make the shumai in advance, arrange the wrapped shumai on a tray with a small gap in between.  Place the shumai in the freezer until frozen.  Now they will not stick together, and you can transfer them into a freezer-safe container.  Shumai can be kept in the freezer for a month without noticeable deterioration of taste.

how to make siew mai at home

My ultimate Cantonese Shumai Recipe

My ultimate Shumai recipe is straightforward, easy and involves only three steps.  I have stripped of any unnecessary steps and make it really simple and quick to make.

Yield: 4 large Shumai

Cantonese Shumai recipe

Cantonese Shumai recipe

Shumai is one of the most famous Cantonese Dim Sum.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


Please refer to the section 'Step-by-step: How to make Cantonese shumai' for the detailed instruction.

  1. Marinate the prawn meat with 1 teaspoon of salt for 5 minutes. Wash away the salt under running water until the water runs clear.
  2. Place the prawn in a colander to drain away as much water as possible.
  3. Combined all the ingredients and pound it on the plate repeatedly under it forms a firm mass, like a meatloaf or burger patty.
  4. Place the filling on the wonton skin. Rotate the Shumai and squeeze it at the waist. Press down the meat with a metal spoon to level it. Flatten the base of the Shumai so that it can sit steadily on the steamer.
  5. Steam over high heat, lid on for 10 minutes.
  6. Served.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 201Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 77mgSodium: 434mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 18g

This data was provided and calculated by Nutritionix on 3/19/2019

shumai recipe

Other dim sum recipes related to shumai

The three most common Cantonese dim sums are Char Siu Bao, Shumai, and Shrimp dumplings. If you are interested to know how to make the other two dim sums, here are the links to the recipe:

Char Siu Bao ( 叉烧包) is the most famous classic Cantonese dim sum. The soft and tender bun, the oozing soy-based thick gravy, and the meaty filling is weaving seamlessly into a perfect culinary wonder. This meat bun is always taking center stage of the dim sum spread in every Chinese dim sum house.  The recipe is easy to follow, which you can replicate it easily at home.

Shrimp dumplings (蝦餃). This article shows you how to make the shrimp dumplings from scratch, including the dumpling skin.  It is dumplings with bright pink chunks of fresh shrimps veiled through the thin, stretchy, chewy, delicate, and translucent wrapper.

Some other shumai recipe what I have tried

Here is a list of Shumai recipes that I have tried. All of them are the references when I formulate the final version of Cantonese Shumai that I think is the best, in my opinion.

1. Dumpling Sisters – Siu Mai: Pork and Prawn Dumplings

Dumpling Sisters is the website managed by Amy and Julie hail from the Guangzhou, the food haven of China who grew up in New Zealand. Their recipe is straightforward, simple yet elegant.

Amy and Julie used pork loin instead of pork belly. Pork loin is tender and does not need additional fat to tenderize the Shumai.

The filling is tasty, with a mild ginger flavor. While some Cantonese Shumai does not include ginger, I would think this is a personal preference. Other than the ginger, it is very close to the taste of Shumai in any authentic Hong Kong Dim Sum store.

2. Serious Eats- How to Make Pork and Shrimp Siu Mai, a Classic Chinese Dim Sum Dumpling

This recipe is contributed by Shao Z. who was born in Guangzhou, the birthplace of Cantonese Dim Sum. She used a food processor (with pulse action) to blend the fillings, which is a brilliant way to simplify the process and yet getting the result close to coarsely chopped pork by hand.

She suggested soaking the shrimp in cold water and baking soda for 30 minutes, then rinsed the shrimp under running water. Although she did not mention the purpose of this step, I would think this is the method to make the shrimp taste crunchy.

I do prefer to have slightly more shrimp in the combination. The minute amount of extra virgin olive oil in the recipe is insignificant to make it anything less authentic.

3. Mama Chong- 燒賣- 香港点心做法 Shumai/ Siu Mai Hong Kong Dim Sum Recipe

Mama Chong spoke in pure Cantonese with the classic Hong Kong accent in her YouTube videos. Her siu mai recipes are all about traditional Hong Kong cooking.

Her recipe has dry scallop in it, which provides a unique flavor to the Shumai. Most of the Dim Sum restaurants hardly include scallop in the siu mai recipe as it is expensive.

She mixed the seasoning with the pork for 15 minutes by hand, add the chopped prawns, and mixes for another 15 minutes. She said this method can tenderize the meat filling. Unfortunately, I did not have the patient as much as Mama Chong. I stopped short for less than 10 minutes, but the combination of the ingredients has transformed from the initial lump of loose mass to a firm paste, much like the burger patty. I believe prolonged mixing can make the filling more compact so that it is easier to handle during the wrapping process.

4. Josephine’s recipes- Dim Sum | Siu Mai 燒賣 Pork and Prawn Dumplings

I like Josephine’s recipe because it is delicious and easy to make. The siew mai recipe is straightforward- no prolonged mixing or requires baking soda to rinse the prawns. Just mix all the ingredients in one step.

She mentioned the best way to clean the prawns is to rub some salt on them and clean it under running water. I have made a small variation i.e. to marinate the prawns with salt for five minutes before cleaning them under running water. This method helps to make the prawn meat more crunchy.

I like the inclusion of Chinese mushrooms in the siew mai recipe. The combination of ingredients is the best among the four recipes.


1. Dumplingsisters: Siu Mai: Pork and Prawn Dumplings VIDEO
2. How to Make Pork and Shrimp Siu Mai, a Classic Chinese Dim Sum Dumpling
3. Mama Cheung : 燒賣 一 香港 點心做法 ★ | Shumai / Siu Mai Hong Kong Dim Sum Recipe
4. 最好吃的蝦肉雞肉燒賣 | 美味家常點心食譜 | 【美食天堂 CiCi’s Food Paradise】
5. Josephine’s Recipes: Dim Sum | Siu Mai 燒賣 Pork and Prawn Dumplings


Wednesday 1st of July 2020

I am having a issue with the won ton skin not sticking well to the meat mixture. Is it best to use lean pork? There always seems to be a lot of juices which breaks the wrapper. I don’t use cornstarch but should I be? Thanks for the advice.

KP Kwan

Wednesday 1st of July 2020

Hi Eva, Lean pork is not necessarily good, and it does not help to stick to the wrapper. I suggest you increase the amount of cornflour and mix the pork filling longer until it absorbs all the liquid thoroughly. You can stir it vigorously for a few minutes or use your clean hand to hold the meat paste and smash it back to the bowl many times. It helps to incorporate the liquid into the meat structure. Also, press the filling down and squeeze the 'neck' of the shumai while wrapping. It helps to get it to stick well. KP Kwan


Tuesday 19th of May 2020

Actually i want to open dimsum street food here in indonesia and use your recipe. And your recipe is always the best . Thank you KP Kwan.

KP Kwan

Tuesday 19th of May 2020

Hi Felix, It is my pleasure to share. Good luck with your new adventure. KP Kwan


Tuesday 19th of May 2020

Hello KP Kwan You just got +1 subscriber Thank you for your great effort. I live in indonesia. I can only use chicken and prawn. Cant use pork and shaoxing wine. Is there any alternative about shaoxing wine? Or any input for chicken and prawn filling? So it taste and flavour the same. Thank you so much.

KP Kwan

Tuesday 19th of May 2020

Hi Felix, Please use chicken or (chicken with prawns) to substitute the pork. Omit the wine, and you do not need any substitute for that. It should taste almost the same. Thanks, KP Kwan

Lisa Phommavanh

Thursday 14th of May 2020

Can you substitute cornflour with yellow corn meal?

KP Kwan

Thursday 14th of May 2020

Hi Lisa, It should be OK. Sometimes I substitute it with potato starch. KP Kwan

Eve Y

Monday 4th of May 2020

Great recipe! I am streaming it right now and it smells so good. How long to steam it if it is frozen?

KP Kwan

Monday 4th of May 2020

Hi Eve, I will go for 20 minutes if it is directly from the freezer. KP Kwan

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